Sweeten up your Fourth of July with one of my favorite patriotic recipes, Red, White and Blue Shortcake. A Fourth of July BBQ isn’t complete with out berry shortcake, it just screams patriotic to me! Strawberries, raspberries and blueberries are piled high on top of a fluffy biscuit and topped with a dollop of fresh whipped cream. I could eat a couple of these… easily. Did I mention anything with berries and whipped cream is my ultimate favorite dessert?
Preparation and assembly is so simple, you’ll be shocked. Everything can be prepped the night before, minus the whipped cream. Cook the biscuits, prep the berries and day of all you’ll have to do is whip together a little cream and powdered sugar. Simple right? This Fourth of July dessert is sure to please your Independence Day party guests!
1 can of Pillsbury Southern Style Biscuits
1 pint of strawberries
3/4 cup blueberries
3/4 cup raspberries
1-2 tbs. sugar
For whipped cream:
1 cup heavy whipping cream
2 tablespoons of sugar
1. Cook biscuits according to package directions. Allow to cool.
2. Slice strawberries and place into a bowl with 1-2 tbs. of sugar depending on desired sweetness. Add about a tablespoon of water and stir until combined. Add more water if you want a bit more liquid. Fold in blueberries and raspberries.
3. To make whipped cream, place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
4. To assemble, slice biscuits in half and spoon berry mixture on top of biscuits. Top with whipped cream and place other biscuit half on top.